Wash fresh fruits thoroughly under a stream of cold water, making sure to remove any traces of impurities or pesticides. After washing, let them drain in a colander for a few minutes, then gently pat them dry with an absorbent paper towel so that excess water does not affect the consistency of the batter. If you choose to use frozen fruit, it is recommended to let them thaw in a colander so that the juice drains well. This will prevent the batter from becoming too wet.
In a large bowl, cream or mix the soft butter at room temperature together with the sugar and vanilla sugar or vanilla essence. Process the mixture until it becomes creamy and the sugar is completely dissolved. This will provide a rich flavor and an airy texture to your cake. Once you have a homogeneous mixture, add the eggs one at a time, mixing well after each addition to integrate the ingredients. Continue with the cottage cheese, which will add moisture and a distinct flavor.
The next step is to incorporate, alternately, the sifted flour together with the baking powder and milk, mixing constantly to avoid lumps. Finally, add the salt, which will enhance the flavors and balance the sweetness of the ingredients. You should obtain a soft, creamy batter that is not runny, ideal for holding the fruits.
Pour about half of the batter into the loaf pan, which you have lined with parchment paper, leveling the surface well. Evenly sprinkle half of the prepared fruit, ensuring that they are distributed equally. Cover with the remaining batter, leveling again, and finally add the remaining fruit on top to create an appealing look.
Preheat the oven to 180 degrees Celsius and insert the loaf for about 40 minutes. It is important to check if it is baked by doing the toothpick test: if it comes out clean, the cake is ready. Once it has reached a nicely browned shade, remove the pan from the oven and let the loaf cool slightly. Then transfer it to a rack to cool completely. For an elegant finish, dust with powdered sugar while the cake is still warm. Slice and serve with pleasure, enjoying the delicious combination of textures and flavors!
In a large bowl, cream or mix the soft butter at room temperature together with the sugar and vanilla sugar or vanilla essence. Process the mixture until it becomes creamy and the sugar is completely dissolved. This will provide a rich flavor and an airy texture to your cake. Once you have a homogeneous mixture, add the eggs one at a time, mixing well after each addition to integrate the ingredients. Continue with the cottage cheese, which will add moisture and a distinct flavor.
The next step is to incorporate, alternately, the sifted flour together with the baking powder and milk, mixing constantly to avoid lumps. Finally, add the salt, which will enhance the flavors and balance the sweetness of the ingredients. You should obtain a soft, creamy batter that is not runny, ideal for holding the fruits.
Pour about half of the batter into the loaf pan, which you have lined with parchment paper, leveling the surface well. Evenly sprinkle half of the prepared fruit, ensuring that they are distributed equally. Cover with the remaining batter, leveling again, and finally add the remaining fruit on top to create an appealing look.
Preheat the oven to 180 degrees Celsius and insert the loaf for about 40 minutes. It is important to check if it is baked by doing the toothpick test: if it comes out clean, the cake is ready. Once it has reached a nicely browned shade, remove the pan from the oven and let the loaf cool slightly. Then transfer it to a rack to cool completely. For an elegant finish, dust with powdered sugar while the cake is still warm. Slice and serve with pleasure, enjoying the delicious combination of textures and flavors!
Ingredients
- about 250 g strawberries, fresh or frozen (whole / cut in ½ or ¼, depending on size) - about 2 handfuls of red currants, fresh or frozen - 100 g butter, soft - 1/2 cup sugar - 1 packet vanilla sugar / 2 teaspoons vanilla essence - 2 eggs - 300 g ricotta - 1 1/2 cups white flour - 1/2 packet baking powder - 3/4 cup milk - 1/2 teaspoon salt - powdered sugar, for decoration